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Baked Macaroni Pesto

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 6 OUNCES MACARONI
  • PESTO RECIPE BELOW
  • CHEESY BECHAMEL SAUCE:
  • 2 TABLESPOONS BUTTER OR MARGARINE
  • 2 TABLESPOONS Flour
  • 2 CUPS EVAPORATED MILK +1 CUP WATER OR 3 CUPS FRESH MILK
  • 4 OUNCES PROCESSED CHEDDAR CHEESE GRATED + 2 MORE OUNCES FOR TOPPING
  • PINCH OF NUTMEG
  • SALT AND PEPPER TO TASTE
  • GARLIC POWDER OPTIONAL

Instructions

  • COOK MACARONI IN ( GENEROUSLY SALTED) BOILING WATER; DRAIN AND ADD PESTO SAUCE, MIX UNTIL EVENLY COATED ( ADD AS MUCH/LESS PESTO AS YOU LIKE; POUR INTO A GREASED BAKING DISH AND SET ASIDE.
  • MAKE THE CHEESE SAUCE: IN A SAUCEPAN, MELT BUTTER, ADD FLOUR AND COOK WHILE STIRRING FOR ABOUT 2 MINUTES THEN SLOWLY ADD THE MILK, KEEP STIRRING WHILE ADDING TO PREVENT LUMPS. ADD THE GRATED CHEESE AND COOK UNTIL THICK AND CREAMY. ADD A DASH OF NUTMEG AND SEASON WITH SALT AND PEPPER TO TASTE; POUR ON TOP OF COOKED MACARONI PESTO, SPRINKLE GRATED QUICKMELT CHEESE ON TOP. BAKE IN THE OVEN FOR ABOUT 20 MINUTES OR UNTIL THE CHEESE BUBBLES AND BROWNS. LET STAND FOR A WHILE BEFORE SERVING, IT’S VERY, VERY HOT SO BE CAREFUL. ENJOY! 🙂
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